I had to give myself a serious self-discipline talk after making these doughnuts. Maybe I shouldn’t have eaten 10 of these in one sitting. But hey, live and learn, right? And aren’t there plenty of sayings about seeing what you can achieve. Oh, they aren’t referring to how many doughnuts you can eat? Pish. Posh. Doughnuts are an accomplishment too.
These doughnuts are incredibly easy to make and will have your friends’ mouths watering. Yes, you should probably share. You and your stomach will thank me later. Since the dough needs to sit and then chill before frying, make sure you work this into your baking plan. I made my dough the evening before (which took about 5 minutes) and then popped it in the fridge while I caught up on my Z’s. Bettie does a great job of providing the recipe and step by step instructions on her blog, Baker Bettie. Here are a few additional doughnut dos and don’ts:
Do: Cut out the doughnuts one by one.
If you prep all the doughnut holes before removing them from the counter (like I did the first time) they are more likely to stick and are less likely to hold their shape.
Don’t: Assume you’re a frying master.
Well, you know what happens when you assume…
Do: Test the oil temperature
If you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
Don’t: Forget about timing.
The doughnuts really should take about 30-45 seconds to cook. If it’s taking longer or less than this, you need to adjust the cooking temperature. If the oil is too hot, the outsides will cook too quickly while the inside remains doughy.
So. HOT. Can. barely. think.
It’s almost 90 degrees, AND I’m inside.
My face is pressed as close to my fan as it can possibly go, too fatigued to even shout words into the blowing air stream and transform my voice as I once did when I was a child. Okay, thinking cap on. I need to bring snacks to book club later in the evening. What can I make that does NOT require me turning on my oven.
Open, shut, open, shut. I flip through the cupboards and pull out a hodgepodge of ingredients. Slivered almonds, chocolate chips, powdered sugar. Think. Think. Think. Knowing that these three items would complement one another (I mean, chocolate goes with everything), I began searching the web to see if I could get some no-bake recipe inspiration. I came across this lifesaving recipe. Seriously, these treats are so delicious, so easy to whip up, and most importantly do not require turning on your oven. Seasons and Suppers…. thank you! thank you! thank you!
If you’re in a heat wave like I was or are just looking for an easy way to satisfy your sweet tooth, head on over to Seasons & Suppers for the recipe on how to make these Double Chocolate Almond Florentines.
There’s not always a middle ground when it comes to food; there are some items that you either love or hate. I’m pretty sure marshmallows fall under this group, if we can even classify them as food. I happen to be a heavy hitter in the first category, like marshmallows are sitting in a mason jar in my cabinet-could eat them all day-even eat them as a post workout snack-don’t get me started on s’mores-love them kind of person. Ever since my dorm days in college, homemade rice krispies treats have been one of my go-to snack recipes. They take about 5 minutes to make and don’t require turning on the oven…. which can be a summertime savior.
There are so many variations on the classic rice krispies treat that combinations are endless; I tend to drizzle mine with white chocolate and top with rainbow sprinkles. They just look happier that way! If you’re heading to a picnic or a summer concert at the zoo (*cough*cough, like I was), these treats can be easily wrapped up in individual servings. Place them in the center of a piece of plastic wrap and fold until the treat is completely covered. To seal the treat, twist each end and finish by adding a ribbon. Voila!
1 bag of mini marshmallows (10.5 oz)
6 cups Rice Krispies cereal*
3 tablespoons butter
*6 cups is the recommended amount but if you want your treats more gooey, opt for less krispies; for a less gooey treat, add in more krispies.
Non-stick cooking spray (for your hands!)
½ cup white chocolate
Place the marshmallows (yes, all of them) and butter in a large microwave safe bowl. You’ll later be adding the Rice Krispies to this bowl so make sure you choose one that will have enough space for all ingredients. Microwave for 1 minute and then stir; continue to heat and stir until marshmallows and butter are completely melted (about 1-2 more minutes). Once the marshmallows and butter are melted, gently fold in half of the Rice Krispies. I like to add them in sections so they don’t go flying when I attempt to stir the mixture. Once combined, add the remaining krispies. You can choose to stir with a spoon or spray your hands with non-stick cooking spray and use them to mix. When the marshmallows, butter, and rice krispies are combined transfer to a greased 13x9x2 inch pan. To finish off these treats, drizzle melted white chocolate on top and then add the sprinkles. Cover and place these treats in the fridge to cool.